Chocolate Chip Oatmeal Sheet Cake
Cakes and Frostings Recipes
Yield: about 35 servings
Quick, relatively easy to prepare, and great for kids. For variety, try substituting M&Ms for the chocolate chips.
- 1-3/4 cups boiling water
- 1 cup rolled oats (not instant)
- 1/2 cup (1 stick) margarine or butter
- 1 cup light brown sugar, packed
- 1 cup white sugar
- 2 large eggs
- 1-3/4 cups sifted all-purpose white flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 package (12 ounces) semisweet chocolate chips
- 3/4 cup chopped nuts (optional)
Preheat the oven to 350 degrees F. Lightly grease a 15-inch by 10-inch baking pan.
Pour the boiling water over the oats and let stand for 10 minutes. Add the margarine and stir until melted. Add the sugars and stir until dissolved. Add the eggs and mix well. Sift together the flour, soda, salt, and cocoa. Add to the oat mixture and mix well. Pour into the baking pan. Sprinkle the chips and nuts, if using, on top.
Bake for 20 to 25 minutes. Cool completely before serving.
Reviews by Readers
Simple to make and very moist. I melted the margarine with the water. I also used 3/4 cup of each sugar instead of 1 cup each. I also added 1 cup raisins, which I plumped in the hot water. I used a 15x11x2 pan. Most pans this size are only 1" high. – Anonymous Review
I have been making this recipe since the early 70's and everyone raves about it. Sometimes I add coconut. It is very moist and so quick easy to put together...no need for a mixer. Rich enough without icing. What more can you ask for? – Reviewed by Harriette J Ullrich
This recipe is both good for you and bad if you need to avoid sugar, but if you can afford to cheat, you will love it. – Reviewed by carol francis
Wow! With 11-year-old twin boys and their friends over most of the time, this recipe is the greatest! My family loves it (so do I)! – Reviewed by Valeria Godsey
The best of its kind. None better. We will make it again and again, but put just a little less chips in. – Anonymous Review
The uncooked batter is not very appealing, but the end result was a super moist, not too sweet, treat! I varied the recipe by not using the nuts and using only half the amount of chocolate chips -- I had to make another batch as it was well loved by my family. – Anonymous Review
This is a favorite afternoon snack at our B&B -- guests love it! To cut the sweetness a bit I use about half the amount of chocolate chips called for and have had no complaints from chocoholics. It's quick and easy to make and so easy to enjoy. – Reviewed by Susan MacLaren
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